“I have known Dr. Hoogenkamp as a colleague and as a food scientist for many, many years. Henk's vision is to maximize the utilization of all natural resources in feeding this world of hunger.”
—James Rasekh, Ph.D., USDA-FSIS, Washington, DC
“Through his interactions globally, Henk has shared his insights into functional food ingredients, as well as new food product trends around the world, with so many food technology professionals. I consider him an expert in the science of food proteins and emulsions. He understands the functional characteristics of meat, dairy and vegetable proteins and knows exactly how to use them in combination to complement each other.”
—Hsien-Hsin Chang, Ph.D., Director of R&D, ConAgra Foods
“Henk is unique in that he caters to no one group [within the food industry]. He remains neutral and always provides an honest, trustworthy opinion. Most importantly, he looks to the future and focuses on the world’s exploding population to determine how we can better manufacture healthy foods to meet present and future demands to feed the world. I’ve heard him described as the Michael Jordan of meat science. When Henk Hoogenkamp talks, the industry listens.”
—Kody Newland ,Vice President of Sales and Marketing, NutraCea, Scottsdale, Ariz., the world's largest manufacturer stabilized rice bran
"Henk consistently predicts the challenges, the opportunities and future directions of the global food industry with astounding accuracy. He shares his knowledge couched in layman’s terms that the scientific, commercial and international communities can all understand and digest. His quarter century of leadership in this regard is without peer.”
—Mike Parry, Sales & Marketing Director, Kerry Canada
“Henk is one of my personal heroes because of his relentless pursuit of better ingredients to build better foods. He is a transparent visionary and his innovative research has inspired many of us in manufacturing to take the risks required to move the industry forward. He always presents a clear case for better, healthier ingredients and that distinguishes himself among his colleagues.”
—Chris Salm, Ph.D., President and Owner of Salm Partners, Denmark Wis., the largest U.S. co-extrusion company
"Many years passed by since we first developed together innovative products for a company that was too big and too close minded to appreciate. Nevertheless, for me these moments have been extremely fullfilling and, no matter how fast the time goes, I will never forget.?I learned a lot from that experience, thanks to you, my dear true friend."
—Fernando de Martino, McDonald's -Manager Q&A Mid-East Region
“Henk is that rare individual who combines a practical understanding of food formulation with an acute insight into the global implications of food policies and individual choices. He is constantly searching for and sharing the best ways to deliver affordable nutrition to our ever-growing human population. Due to his exposure to worldwide culinary and sociopolitical realities, he can convey a compelling message to his readers. His works should be required reading for all food technologists, corporate managers, public policy makers and those individuals interested in affordable, sustainable nutrition.”
—Innocent Ukabam, Ph.D., Senior Scientist, Danisco Co.
"Henk has a great sense of what is going on in the food industry -- both current trends and developments that are destined to impact companies in the business in years to come. He always has valuable insights to share, and his counsel is something I take very seriously."
—Yves Potvin, Founder & President, Gardein Protein International, Vancouver BC Canada"
“Henk is a world-class food technology expert who combines a deep understanding of food science—including food chemistry, microbiology and engineering—with the practical industry experience to design creative foods and food ingredients that fit the lifestyle and the budgets of consumers in these trying times. He has made available ingredients for use in both developed and developing countries to make delicious and nutritious meals within the reach of people who are often time- and resource-constrained. His work has made it possible to pack nutrients into foods to meet the requirements of young and old in all of the countries willing to utilize his innovative lifestyle foods.”
—Sonia de Leon, Ph.D., Professor of Food Science, the University of the Philippines
“Henk Hoogenkamp is a mentor, someone who has the amazing foresight to translate sound technical information in food science into viable food business ventures. But most importantly, he is unselfish in sharing his knowledge of recent advances in food product development and processing. In meat processing, he is my sensei.”
—Maria Patricia V. Azanza, Ph D, Professorial Lecturer in Food Science and Technology, University of the Philippines, and Vice President of R&D at Foodflow Inc.